Nomad | El Salvador Pacamara / F.SA.PAMA

Nomad from Barcelona, Spain.

On a recent trip to Spain visiting my best friends - coffee was always a top priority. The same name came up every time I asked around for the best coffee / roaster in town. Nomad in the incredible neighbourhood of Poblenou. I made it there (Poblenou) but got lost and missed my chance to try Nomad. So.... Toronto it is. Welcome to KNIFE, Nomad. Pretty sure this won't be the last time we see their coffee on our shelves.

History:

Finca Las Brisas, located in Juayúa, in the Apaneca Ilamatepec mountain range, is a clear example of how technology and sustainable agricultural practices can transform the future of coffee. While many producers in El Salvador have faced challenges such as climate change and rust, Carlos Pola has managed to maintain a healthy plantation with outstanding quality and increasing production. 

Carlos, the fifth generation of a farming family, worked in the textile industry for 20 years before dedicating himself entirely to coffee in 2012, convinced that the specialty industry brought with it new opportunities. Today, he manages Finca Las Brisas and two other family farms, where he has invested in technology and sustainability to boost production.

One of his key innovations is the use of mycorrhizal fungi, which form a symbiotic relationship with the coffee trees, improving nutrient absorption and water retention, which has allowed him to keep his trees healthy even in times of drought. 

When rust severely affected the region in 2012-2013, Carlos renovated most of his farm with disease-resistant varieties, keeping only a small percentage of Bourbon. Today, Finca Las Brisas grows a mix of hybrids, including Pacamara, Pacas and others, ensuring cup quality and sustainability. 

Carlos has also implemented innovative techniques, such as contour farming, which helps conserve water and prevent erosion, and the use of technology to track coffee from the farm to the cup through QR codes. This avant-garde mentality has allowed the company to continue experimenting with new processing methods, always seeking to offer unique experiences to roasters. 

This is our third consecutive year working with Carlos Pola and his team, and this is the first year with 100% direct contact, which further strengthens our collaboration and guarantees a coffee of the highest quality and traceability. 

Process:

Anaerobic fermentation of 120 hours (5 days) in cherry floated with clean water, without pulping. Drying begins the first 3-4 days extended with direct sun, followed by drying in thick layers under 70% saran to dry slowly, avoiding overheating and embryo damage. The drying process lasts between 25 and 30 days. 

Tasting Notes:

This coffee is characterized by its main notes of yellow plum, honey and cherry, which offer a sweet and juicy experience. As it evolves, light hints of 70% chocolate, sponge cake, and a touch of nectarine and candied nuts can be perceived. Other notes that can be found are dates, pomegranate, yellow kiwi, and a touch of liqueur, providing complexity and a velvety sensation of the palate.